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Corned Beef Hash

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This corned beef hash recipe is a blend of tender beef brisket, diced potatoes, onions, and bell pepper all cooked together in a skillet until crispy and golden brown. This flavor packed meal is perfect for breakfast, lunch or dinner!

Check out this Irish Pub Food page for even more delicious Irish recipes.

Looking down on two plates with corned beef hash topped with a fried egg and chopped parsley.

Corned beef hash is the perfect way to use up your leftover St. Patrick’s Day corned beef. Throw all of the ingredients into a skillet the next day for an easy, delicious meal.

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

corned beef recipes

What is corned beef hash?

Hash originated in the United Kingdom as a way to use up leftovers. It consists of chopped meat, potatoes and onions.

Canned corned beef hash became popular during and after World War 2 in France, Untied Stares, and Britain as a way to ration fresh meat.

Hash can be made as simple or as fancy as you like using lamb, venison, steak, shrimp, or chicken. Different regions of the country have their own unique spin on this classic dish.

ingredients needed

Corned Beef Hash ingredients.
  • I used russet potatoes but Yukon golds will also work.
  • Garlic, yellow onion and bell pepper are fried in olive oil add lots of flavor to this dish.
  • Toss in leftover or purchased deli corned beef and fry it up until crispy.
  • Fried or scrambled eggs are optional, but definitely round out this meal.
  • Garnish with chopped parsley, sea salt and black pepper and your are ready to eat!

Be sure to check out the detailed printable recipe card below

how to make corned beef hash and eggs

Heat oil in a skillet over medium heat. Cast iron, enameled, or non-stick will work.

Add the diced onions and cook for 2 to 3 minutes.

Olive oil and diced onion in a skillet.

Add the diced bell pepper and cook for an additional 2 to 3 minutes to soften.

Diced onion and red bell pepper in a skillet with olive oil.

The minced garlic goes in next. Cook for 1 to 2 minutes making sure not to allow the garlic to burn.

Stir in the diced potatoes and season with salt and pepper. Cook for 15 to 20 minutes, until the potatoes are tender and crispy. Stir occasionally to keep the onions and peppers from burning. Reduce heat if needed.

Diced onion, red pepper, garlic and potatoes in a skillet.

Stir in the diced corned beef and cook until warmed through and crispy, about 3 to 4 minutes. Stir in the chopped parsley and adjust seasonings if needed.

Fried egg topped corned beef hash on a plate.

Serve warm as is or topped with a fried, poached or scrambled egg.

Recipe Notes & Tips

  • You can substitute any cooked meat in this hash recipe. Leftover steak, turkey or sliced sausage are a delicious addition.
  • Leftover corned beef hash can be rewarmed in the microwave or in a heated skillet. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

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Enjoy!!

Fried egg topped corned beef hash on a plate.

Corned Beef Hash

This corned beef hash recipe is a blend of tender beef brisket, diced potatoes, onions, and bell pepper all cooked together in a skillet until crispy and golden brown. This flavor packed meal is perfect for breakfast, lunch or dinner!
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Course: Breakfast, Main Course
Cuisine: American, Irish
Keyword: diced potatoes, bell pepper, onion, garlic, egg
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 460kcal
Author: Lisa Johnson

Equipment

  • Skillet

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion one medium
  • 1 cup red bell pepper or color of your choice – one large
  • 3 large cloves garlic minced
  • 1.5 pounds russet potatoes peeled and cut into 1-inch cubes
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 2 cups diced or shredded corned beef
  • 3 tablespoons chopped, fresh parsley

Instructions

  • Heat oil in a skillet over medium heat. Cast iron, enameled, or non-stick will work.
  • Add the diced onions and cook for 2 to 3 minutes.
  • Add the diced bell pepper and cook for an additional 2 to 3 minutes to soften.
  • The minced garlic goes in next. Cook for 1 to 2 minutes making sure not to allow the garlic to burn.
  • Stir in the diced potatoes and season with salt and pepper. Cook for 15 to 20 minutes, until the potatoes are tender and crispy. Stir occasionally to keep the onions and peppers from burning. Reduce heat if needed.
  • Stir in the diced corned beef and cook until warmed through and crispy, about 3 to 4 minutes. Stir in the chopped parsley and adjust seasonings if needed.
  • Serve warm as is or topped with a fried, poached or scrambled egg.

Notes

  • You can substitute any cooked meat in this hash recipe. Leftover steak, turkey or sliced sausage are a delicious addition.
  • Leftover corned beef hash can be rewarmed in the microwave or in a heated skillet. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • All cooktops cook differently. Adjust temperature as needed.

Nutrition

Calories: 460kcal | Carbohydrates: 37g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 64mg | Sodium: 2036mg | Potassium: 1216mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1423IU | Vitamin C: 96mg | Calcium: 51mg | Iron: 4mg

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